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Old 05-31-2011, 07:31 PM   #21
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Fantastic. Looking forward to hearing how it turns out. I still haven't gotten a chance to try brewing it.

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Old 06-14-2011, 02:53 AM   #22
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Kegged this on Saturday and is carbing up and chilling now. With only 1 oz of peat in the batch it is still very prominent. Much more than I remember from Kilt Lifter. That had only a slight taste of it. Next time I would reduce to .5 or .75 of peat. Will take a picture later.

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Old 06-15-2011, 07:15 AM   #23
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Really quite tasty. I'd drop the peat from .7 to .5 next time. I'm going to see if I can find some real Kilt Lifter to compare the two side by side.


Very easy drinking. Great ruby color to it. Nice malty backbone to it with a slight but pronounced peaty taste to it. On my third tonight so not sure how long the keg will last. With 2 1/2 weeks from mash to drinkable. I think another week and it will be fantastic.

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Old 06-26-2011, 09:19 PM   #24
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Well stopped at the store last night to pick up some Kilt Lifter. Clone of the left.



Appearance: The real Kilt Lifter has a nice white head on it while the clone's head is slightly darker. The beer itself is a little darker too.

Mouthfeel: The clone is a little heavier tasting then the original but not by much.

Taste: At first taste both have the nice peat back taste but the becomes more pronounced while drinking while the original fades quickly. Both are good drinking but prefer to the original because of the peat bite.

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Old 06-26-2011, 09:23 PM   #25
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Next time I'll drop the peat to .4 lbs and the crystal to 1.60 lbs so 50/50 on the Crystal/Munich.

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Old 10-24-2011, 07:06 PM   #26
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this was one of my fave beers that i tasted on my recent trip to WA, thanks for posting.

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Old 11-12-2011, 05:14 AM   #27
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I don't really know where this whole "peated malt" thing came from in scotch ales. They don't use it in Scotland. Peated malt doesn't belong in beers IMO.

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Old 11-12-2011, 05:16 AM   #28
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Quote:
Originally Posted by harrydrez
I don't really know where this whole "peated malt" thing came from in scotch ales. They don't use it in Scotland. Peated malt doesn't belong in beers IMO.
Agreed. The yeast strains, combined with cool fermentation, give some of them a smokey character, and that's only reinforced the awful practice of using peated malt.
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Old 05-17-2012, 08:00 PM   #29
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Scotch beers don't need to add peated malts because they use unfiltered water that passes through through the peat soil to pick up the flavor. Look up scotch whiskeys to see a in-depth detail explanation. So unless you are going to run your water through some peat soil you will need to supplement with peat malt.

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Old 12-21-2012, 04:27 AM   #30
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Quote:
Originally Posted by harrydrez View Post
I don't really know where this whole "peated malt" thing came from in scotch ales. They don't use it in Scotland. Peated malt doesn't belong in beers IMO.
You've obviously never had Pike's Kilt Lifter Scotch Style Ruby Ale!
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